1 large yellow onion, chopped
3 red bell peppers, cored and diced (about 3 cups), divided
1 can (15 ounces) tomato sauce
1 tablespoon soy sauce
2 teaspoons Italian seasoning
1 package (3 ounces) diced pancetta
3 cloves garlic, minced
2 pounds ground bison
1 can (14½ ounces) diced tomatoes
2 cups beef broth
12 ounces whole-wheat elbow macaroni
Salt and ground black pepper
In a blender, combine the onion, two-thirds of the diced bell peppers, the tomato sauce, soy sauce and Italian seasoned. Puree until smooth. Set aside.
In a large saucepan over medium-high heat, brown the pancetta for 3 minutes. Add the garlic and remaining bell pepper and saute for 3 minutes. Add the bison and brown, breaking up any large clumps. Add the onion-bell pepper mixture from the blender, the diced tomatoes, broth and pasta.
Bring to a simmer, then cover and cook, stirring occasionally, until the pasta is tender, about 15-20 minutes. Season with salt and pepper.
Serves four (plus leftovers).
Leftover lunch ideas: Don't be afraid of carb-on-carb. Leftover American chop suey is delicious warm or cold on a bun (think sloppy Joes). If you want it warm, just heat the chop suey and pack it in a thermos (with the bun packed separately). At lunch, just spoon the chop suey onto the bun and enjoy. Rather not bulk up on bread? Pack a thermos of warm chop suey with some large Boston lettuce leaves on the side for DIY lettuce wraps!
"Beating the Lunch Box Blues" by J.M. Hirsch (Rachael Ray Books, 2013)